On Mon, 06 Jul 2009 18:08:54 -0600, Arri London >
wrote:

>
>
>koko wrote:
>>
>> I would really like to try my hand at making this bread. It's a
>> Portuguese cheese bread.
>> I've googled several recipes and they all call for the manioc starch,
>> or to substitute tapioca flour.
>> I'm hoping to find an acceptable substitute so I don't have to drive
>> all over town looking for tapioca flour.
>> Sooooo...I was thinking. Tapioca is used as a thickener, right? and
>> tapioca flour, I would bet is pretty powdery, right? Powdery thickener
>> hmmm I have white rice flour, a thickener, right? and powdery, right?
>>
>> So what do you think, would it work substituting white rice flour for
>> the tapioca flour for the manioc starch. ;-)
>>
>> After I copied this recipe I found out that the cheese called for is
>> more like a fresh mozzarella than a Parmesan
>
>
>Tapioca flour is readily available in Asian grocers. If the tapioca from
>the supermarket doesn't contain any other ingredients, then grind that
>up.
>Rice flour would work but don't know about the equivalent amounts
>needed. And of course it wouldn't taste the same.
>
Thanks Arri. Luckily I found some closer to home and didn't have to
make the cross town trip.
You had a great idea though.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 07/05